Pomegranate Ice Cream

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READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a saucepan, heat the cream, milk, sugar and vanilla bean until the sugar has dissolved and the mixture is hot but not boiling.
  • Whisk egg yolks in a bow and gradually add 1 cup of the cream mixture. When smooth, add it all back into the pan.
  • Whisk constantly over low heat until it thickens slightly and coats the spoon, about five minutes. Don’t let it boil.
  • Remove the pan from the heat.
  • Remove the seeds from the pomegranate and extract the juice with a mortar and pestle.
  • Take the vanilla bean out of the pan and add the fruit juice. Put in the refrigerator for an hour until cool.
  • Put everything ice cream maker and follow manufacturer’s directions.
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